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Kale Paratha stacked up on a plate with a dollop of pickle on the top. Seen in the background is some potato tomato curry and pickle

Purple Kale Paratha (Vegan Kale Flatbread)

Purple Kale Paratha is a healthy and filling paratha or a flatbread made using Purple Kale, perfect as a travel food or for your lunchbox, breakfast or for your main meals.
5 from 2 votes
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Course: Breakfast, Dinner, Lunch, Snacks
Cuisine: Indian
Keyword: FlatBread, Kids Food, Lunch Box, Paratha, Toddler Food, Travel Food, Vegan, Vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Servings: 12 Parathas
Author: Renu Agrawal-Dongre


  • 1 cup Blanched & Pureed/Finely Chopped Kale (4-5 Cups of fresh kale will give 1 cup)
  • 2 cups of Whole Wheat flour
  • 2 Tablespoon Oil
  • Salt to taste
  • 1 teaspoon Cumin seeds -Jeera
  • 1/2 teaspoon Turmeric powder -Haldi
  • 1/2 teaspoon Red Chilli powder -or as per taste
  • Oil for shallow frying
  • 1/2 cup dry whole wheat flour for making parathas
  • Water as required to knead the dough


Making of Kale Puree/Finely Chopped Kale

  • Wash and rinse the Kale nicely.
    1 cup Blanched & Pureed/Finely Chopped Kale
  • Blanch the Kale. To do this, fill a pot with water. Once the water starts boiling, add kale to this.
  • Let the kale briefly immerse in the boiling water for 30 seconds to a minute. I kept for a minute as I have used some parts of stems too and they were a bit tough. (Check the step by step pics above)
  • After that remove the kale and immerse in ice-cold water. This will stop the cooking process of Kale.
  • Drain and puree or finely grate the kale and keep it aside.

Making of Dough

  • In a big bowl, add the whole wheat flour, Cumin Seeds, Turmeric, Red Chilli powder, Salt and 1 tablespoon Oil.
    2 cups of Whole Wheat flour, Salt to taste, 1 teaspoon Cumin seeds, 1/2 teaspoon Turmeric powder, 1/2 teaspoon Red Chilli powder, 2 Tablespoon Oil
    Flour, Kale & Spice mix for Kale Paratha
  • Mix it well, so that the masala is well incorporated into the dough.
  • Knead the dough without water. Let the dough rest for 10-15 minutes. This will help kale release water in the dough.
    Water as required
    Mixed dough and kale and spice mix
  • After 10-15 minutes, knead the dough with minimum water to a semi-stiff consistency.
    Kale paratha Dough just kneaded, and is rested
  • Now add the remaining 1 tablespoon of oil and mix in the dough.
    Kale paratha Dough ready to be rolled and cooked
  • Let the dough rest for at least 30 minutes.

Making of Parathas

  • Take a lemon size ball of dough and roll it around 1-inch diameter.
    The paratha dough ready to be rolled
  • Apply a little oil (just dip your finger or use a pastry brush or a spoon and apply it).
  • Now seal the dough from all sides and form a ball.
    sealing of the dough ball 2
  • Dip it into dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter).
    1/2 cup dry whole wheat flour for making parathas
    Rolled paratha
  • Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the parathas.
  • Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.
    Paratha ready to be cooked on a tava
  • Flip it after 30-40 seconds.
    paratha being cooked for first 20-30 seconds on the bottom side, now getting cooked on the other side
  • Let it cook again on a slow flame for 1-1.5 mins or until brown spots start appearing all over.
  • The above 2 steps are crucial. The timely cooking helps to puff the parathas as well make them nice and soft. (Image to show how much to cook on the bottom side)
    Paratha being half cooked on the bottom side, now ready to be cooked further
  • Apply oil and cook on the first side for 5-10 seconds.
    Oil for shallow frying
    Applying oil to the paratha
  • Flip and try to puff the paratha by gently pressing it.
  • Then apply oil and let it cook until done.
  • Yummy parathas are ready


  • 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
  • The quantity of kale can be reduced if desired.
  • Check above for substitutions in kale.
  • Check the tips above on how to get soft and fluffy parathas.
  • Skip the red chillies if your kid does not eat spicy food
  • This paratha’s freeze well. Check out how to store parathas in the freezer.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu